Layers of mango yoghurt and mascarpone cream, mango lassi-dipped ladyfinger biscuits, and fresh mangoes – this mango lassi tiramisu turns everyone’s favorite summer drink into a delicious and easy-to-make dessert that’ll have you coming back for more.
There’s no doubt that mango lassi is one of the best summer drinks of all time, and not just in South Asia – it’s loved across the world and for good reason. The cold, yoghurt flavor is the perfect way to cool yourself down during hot summer days, and the mango takes it to a whole new level.
What is in the Mango Lassi Tiramisu?
So what would happen if we turn mango lassi into a Tiramisu? Just imagine this – a creamy, delicious mascarpone cream with Greek yoghurt and fresh mango puree, mango lassi-dipped ladyfinger biscuits, and loads of fresh mangoes.
Mango Lassi Tiramisu Layers
- Ladyfinger biscuits dipped in mango lassi
- Mascarpone cream with Greek yoghurt and mango puree
- Fresh mangoes
- Mango puree swirl
Does that not sound like an absolute dream?
And the fact that it comes together in 30 minutes is the cherry on top. The hardest part about making this dessert is that you have to wait for a few hours until it sets completely before you eat it.
Let’s get into the details.
PS: If you love mangoes, you’ll love these recipes!
Mango Lassi Mascarpone Cream
No Tiramisu is complete without a creamy, slightly tart, and delicious mascarpone cream. For this mango lassi Tiramisu, we’re taking the mascarpone cream to a whole new level with the addition of Greek Yoghurt and mango puree to give it that classic mango lassi flavor.
It’s important to use specifically Greek yoghurt for this recipe and not regular yoghurt, as Greek is a lot thicker and creamier than regular yoghurt, and we need that texture for our mascarpone cream.
The mango puree can be fresh or canned, and the final sweetness of the cream will depend on the sweetness of the mango puree.
Here are the steps for making the mango lassi mascarpone cream.
- Set up a double boiler – place a saucepan filled halfway with water on the stove and let it come to a boil. Use a heat-safe bowl that fits on top of the saucepan without touching the water.
- In the bowl, add the egg yolks and sugar, place it on top of the saucepan, and whip with a hand whisk or an electric mixer with a whisk attachment for 3-4 minutes, until the mixture is thick, pale, and creamy. It should fall off the whisk like a ribbon.
- Take it off the heat, then mix for a minute to cool it down. Add the room temperature mascarpone cream, Greek yoghurt, mango puree, and cardamom powder (optional). Whisk with an electric mixer for 3-4 minutes, until the mixture is smooth.
- In a separate bowl, whisk the whipping cream to medium peaks. Don’t overwhip it at this step.
- Fold the cream into the mascarpone mixture with a silicone spatula in two intervals. Make sure not to rush the mixing to maintain the light and airy texture of the cream.
How to assemble the Mango Lassi Tiramisu
This Tiramisu can be assembled in any 7″ rectangular dish and served directly. You can also use a rectangular pastry frame if you want it to stand on its own, as I have, or assemble it in single-serve bowls. Either way, it’s going to taste delicious.
- Make the mango lassi: Blend mango puree, cardamom powder, yoghurt, and water until fully combined and reaches a thin consistency, and place it in a shallow bowl. The mixture should not be too thick, or the ladyfingers will not absorb the liquid properly.
- Dip the ladyfinger biscuits in the mango lassi for 10-15 seconds and place them at the bottom of the dish. Don’t dip for too long, or the biscuits will absorb too much of the liquid and release it while setting. Cover the entire base of the dish.
- Spread half of the mascarpone cream on the biscuits, then top with loads of finely chopped fresh mangoes.
- Add another layer of the mango lassi-dipped lady fingers and the mascarpone cream, then add a few spoonfuls of mango puree on top and swirl it in using an offset spatula or a butter knife.
- Cover and chill in the fridge for 6-8 hours, or ideally overnight. Serve cold.
Tips & Tricks for making the Mango Lassi Tiramisu
If you want your mango lassi tiramisu to taste just as dreamy as it looks, here are some insider tips I swear by. These will help you get that creamy, airy texture and bold mango flavor every time.
1. Perfect your double-boiler technique
When whisking the egg yolks and sugar, keep the water in your saucepan at a gentle simmer-not a rolling boil. Too much heat can scramble the eggs and ruin the silky base of your mascarpone cream. Also, make sure that the bottom of the bowl is not touching the water. If you don’t own a double boiler, just use a heatproof glass or stainless steel bowl over a saucepan.
2. Use ripe, sweet mangoes for maximum flavor
Fresh, juicy mangoes make a world of difference in this mango dessert. If you can, choose varieties like Alphonso, Kesar, or Sindhri for their rich sweetness and vibrant color. If fresh mangoes aren’t in season, go for a high-quality canned mango purée without added sugar.
3. Keep the mascarpone at room temperature
Cold mascarpone can lead to lumps in your cream mixture. Take it out of the fridge at least 30 minutes before starting so it blends smoothly with the yogurt and mango purée.
4. Whip cream to medium peaks for a light, airy texture
For that soft and creamy texture, whip the cream until it holds soft, medium peaks-enough to keep its shape but still delicate. Overwhipping can create a grainy texture and make folding more difficult.
5. Dip the ladyfingers just long enough
When making a no-bake tiramisu, especially with a liquid like mango lassi, you want the biscuits moist but not soggy. A quick 10–15 second dip is perfect—any longer, and the ladyfingers might break apart or release excess liquid while setting.
6. Add fresh mango chunks for texture
I love scattering diced fresh mango between layers. It adds bursts of fruity sweetness and a beautiful tropical bite, making this an even more delicious mango lassi dessert.
7. Let it chill overnight
Tiramisu is one of those desserts that rewards patience. While you can serve it after 6–8 hours, an overnight chill lets the flavors meld together and the layers set perfectly.
8. Serving & presentation ideas
Top your Indian fusion dessert with extra mango purée swirls, thin slices of fresh mango, or a light dusting of cardamom powder for a fragrant finish. For parties, try assembling it in individual dessert cups for a beautiful no-bake presentation.
9. Make ahead for stress-free hosting
Because it actually tastes better the next day, mango lassi tiramisu is a host’s dream. You can prepare it a day in advance and simply pull it out of the fridge before serving—no last-minute stress.
10. Storage tips
Store leftover tiramisu in the fridge, covered, for up to 3 days. Avoid freezing, as the mascarpone mixture can separate once thawed.
This is one of those desserts that looks like it’s straight out of a bakery, but is super simple to make with a few simple ingredients. If you love mango lassi, this no-bake mango dessert will be your new favorite.
Ready to get started? Let’s go!
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are unreliable and can give different measurements, so I suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups; however, I do not guarantee their accuracy.
Mango Lassi Tiramisu
Ingredients
Mango Lassi Mascarpone Cream
- 200 grams mascarpone cream room temperature
- 100 grams Greek yoghurt
- 60 grams granulated white sugar
- 3 egg yolks
- 1/2 tsp vanilla extract
- 150 grams mango puree fresh or canned
- 1/2 tsp cardamom powder optional
- 240 ml liquid whipping cream
Assembly
- 200 grams ladyfinger biscuits
- 50 grams yoghurt
- 50 grams water
- 50 grams mango puree or fresh mangoes
- 1/4 th tsp cardamom powder optional
- 200 grams fresh mangoes finely chopped
- 20 grams mango puree for topping
Instructions
Mango Lassi Mascarpone Cream
- Set up a double boiler by bringing a saucepan filled halfway with water to a gentle boil. Place a heatproof bowl over it, ensuring the bottom doesn’t touch the water.
- In the bowl, whisk together the egg yolks and sugar using a hand whisk or an electric mixer fitted with a whisk attachment. Continue whisking for about 3-4 minutes, until the mixture becomes pale, thick, and creamy, falling from the whisk in a ribbon-like stream.
- Remove the bowl from the heat and whisk for another minute to release some steam and cool it slightly. Add the mascarpone (at room temperature), Greek yogurt, mango puree, and a pinch of cardamom if using. Beat on medium speed for 3-4 minutes until smooth.
- In a separate bowl, whip the cream to medium peaks, soft enough to stay airy but firm enough to hold shape. Gently fold the whipped cream into the mascarpone mixture in two additions, taking care not to deflate the airy texture.
Assembly
- Make the mango lassi: Blend mango puree with cardamom, yogurt, and a little water until you have a pourable consistency. Transfer it to a shallow bowl; it should be thin enough for the biscuits to soak in but not too watery.
- Dip each ladyfinger biscuit into the mango lassi for 10-15 seconds, making sure they’re soaked but not soggy, and line the base of your dish.
- Spread half of the mascarpone cream over the soaked biscuits, then add a generous amount of finely diced fresh mango on top.
- Repeat with another layer of mango lassi–dipped biscuits and the remaining mascarpone cream. Spoon over a few dollops of mango puree and swirl it through the top with the tip of a knife or an offset spatula.
- Cover and refrigerate for at least 6–8 hours, preferably overnight, to let the layers set properly. Serve chilled for the best taste and texture.
Notes
- Double Boiler: Keep the water at a gentle simmer, not a rapid boil, to avoid scrambling the eggs while whisking the yolks and sugar.
- Room-temperature ingredients: Always use mascarpone and Greek yoghurt at room temperature so they blend smoothly without lumps.
- Watch the whipping cream: Whip only to medium peaks. Overwhipped cream can make the filling grainy instead of silky.
- Soak, Don’t Drown: Dip ladyfingers just long enough to absorb the mango lassi (10–15 seconds). Over-soaking will make them mushy and cause excess liquid to seep out.
- Chill Time is Key: For the best flavor and set, refrigerate overnight. The layers firm up, and the mango lassi infuses into the biscuits beautifully.
If you give this recipe a try, don’t forget to let me know how you liked it in the comments, and of course, share it with me on Instagram.
Until next time!
